Somewhat inspired by @Sailordave's Serious Effort, I am also embarking on a cassoulet adventure this week.

I have decided the most cost-efficient (and culinarily entertaining/educational) way of doing the duck confit is to head down to the Asian markets, buy a couple of ducks and do it myself.

Here are my questions/problems/concerns:
1. The (Bourdain) recipe only calls for four duck legs confit. That, coupled with the fact that there is not enough fat in the ducks to confit the whole duck (though I would love to) makes me wonder what to do with the rest of the duck? Any suggestions? I've never worked with duck breast before--favorite recipes?

2. What about the rest of the duck? Roasting the giblets to make a pate was one suggestion I heard? And duck stock, of course, which I think I will sub in for water in the cassoulet.

AND
3. I'm a little nervous of deconstructing the duck myself. Roasting giblets only scares me because I have to identify the giblets in the first place. Any suggestions, guides, etc.? I'm hoping I can get them to do it at the market, but since it's the Asian store, it's often not like the local butcher.

Thanks for any help or suggestions! I look forward to the cassoulety conversation.